Springtime Dip

The salty anchovy fish from the Mediterranean is used sparingly for flavor in this cheesy dip that invites our Pita Chips to come in for a dive.

INGREDIENTS (for 8 servings):

6 cups fresh parsley leaves

2 cups fresh mint leaves

6 canned anchovy fillets, drained

1 tablespoon sherry vinegar

1/4 teaspoon salt

1 dash ground nutmeg

1 dash ground red pepper

1 dash black pepper

1/2 cup part-skim ricotta cheese

1/2 cup plain fat-free yogurt

1/4 cup low-fat sour cream

1 tablespoon minced fresh onion

1 teaspoon unflavored gelatin

2 tablespoons water

fresh parsley sprigs (optional)

pita chips

PREPARATION:

Place parsley and mint leaves in a food processor, and pulse 2 to 3 times or until combined. Add anchovy and next 5 ingredients (anchovy through black pepper); process until well-blended, scraping sides of processor bowl occasionally. Add ricotta; process until smooth. Spoon parsley mixture into a mixing bowl; stir in yogurt, sour cream, and onion.